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Green salad with garlic bread croutons

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  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • 1 serve veg or fruit

Shake up your usual green salad recipe with this tasty upgrade. Topped with garlic bread croutons, this side salad will be a hit.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Green salad with garlic bread croutons


  • 3/4 x 450g pkt Coles Kitchen Garlic Baguette Twin Pack
  • 1 1/2 tbs olive oil
  • 1 1/2 tbs red wine vinegar
  • 1 1/2 tsp Dijon mustard
  • 1 Coles Australian Symphony Lettuce, leaves separated, coarsely torn
  • 1/4 bunch chives

Nutritional information

Per serve: Energy 908kJ/217 Cals (10%), Protein 5g (10%), Fat 11g (16%), Sat Fat 4g (17%), Sodium 357mg (18%), Carbs 23g (7%), Sugar 2g (2%), Dietary Fibre 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the garlic bread on a baking tray and cook following packet directions. Cut the garlic bread into slices and place, cut-side up, on the tray. Return to the oven and bake for a further 15 mins or until crisp. Set aside to cool.

  2. Step 2

    Meanwhile, whisk the oil, vinegar and mustard in a small bowl until well combined. Season.

  3. Step 3

    Tear each garlic bread slice in half. Arrange the lettuce leaves and bread pieces on a serving platter. Coarsely tear the chives over the top of the lettuce mixture. Drizzle with the dressing to serve.

Recipe tip

Use it up
: Chop up any leftover chives and sprinkle over salads or soups.

Smart swap: As well as symphony lettuce, green or red oak lettuce also works well in this recipe.